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McDonald’s Singapore To Debut Crispy Hainanese Chicken Burger

Photo: McDonald’s Singapore

To celebrate Singapore’s National Day on August 9, McDonald’s locations in the country will be debuting a Crispy Hainanese Chicken Burger.

One of the nation’s most beloved dishes, Hainanese chicken serves as the inspiration for this new burger, which features a crispy fried chicken patty that’s topped with cabbage, carrots, and lettuce, then invites a flavorful trio of mayonnaise, ginger, and and garlic chili sauce. A dark sweet sauce accompanies the burger, made to be drizzled on it.

The Crispy Hainanese Chicken Burger is accompanied by hawker food-inspired new menu items: Crisscut Fries, Banana Pie, and Kopi Frappé. Full availability of these new items will be on August 5 throughout Singapore locations for a limited time only.

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L.A. Restaurant Serving Up Ghoulish All Black Chicken To Celebrate The Halloween Spirit

With October upon us, tis the season to get dark, obviously. This can also apply to what we eat. So if you’re in a high key mood to indulge in the darker side of your cravings this Halloween season, look no further than E.P & L.P in Hollywood, CA, for a macabre meal of all black Hainanese chicken.

E.P. all black chicken

No, your eyes did not misread the previous sentence. The popular hotspot is really serving up a chicken that has skin as black as the night and is dubbed the “Ghoulish Chicken.” Essentially this is Chef Louis Tikaram’s deathly makeover of traditional Hainanese chicken, using an all-black Silkie chicken to embrace the theme of darkness.

For particulars, Silkie chicken is a distinct breed that is characterized by their fluffy plumage, striking black skin and bones, blue earlobes, and five toes on each foot, as opposed to the more common four toes on most chickens.

The Ghoulish Chicken will be served at E.P. starting October 26 to 31 and will be accompanied by pickled cucumbers, scallions, chili, and garlic  — all meant to be enjoyed family style.

E.P. all black chicken

E.P. all black chicken

For preparation, the dark fowl is poached in a murky morass of soy and aromatics, ensuring maximum flavor as rich as its very pigment.

Those wary of the chicken’s startling appearance need not worry about how it tastes, as the result is a triumphant take on traditional Hainanese chicken. Its rich, complex flavor was elevated even more with the side accompaniments of sauce, broth, rice, picked cucumbers, scallions, and ginger all joining in on the festivities.

E.P. all black chicken

E.P. all black chicken

E.P. all black chicken

E.P. all black chicken